Trim off obvious silver skin from heart, as well as any blood clots or arteries. In a blender or VitaMix, combine beef broth, mustard, garlic cloves, tomato paste, Italian seasoning, cherry tomatoes, and coconut aminos. Blend until smooth.

In a Crockpot or slow cooker, place vegetables and the bay leaf. Place meats on top (alternatively, you can brown the ground meats for a few minutes on the stovetop to bring out a bit more flavor). Now pour your tomato puree over the meat/vegetables. Set the slow cooker to LOW for 6 to 8 hours, or HIGH for 4 to 6 hours, and cover to cook.

Serve the Bison Heart Stew hot with a pat of butter. If you have any fresh herbs around, feel free to chop and add those to the bowls as well.